📝 About This Recipe
Experience the sophisticated balance of bold, dark-roasted espresso and silky, chilled milk in this quintessential coffeehouse classic. This recipe elevates the humble iced latte by focusing on the 'golden ratio' of coffee to dairy, ensuring a drink that is refreshing without being diluted. Whether you are seeking a mid-afternoon pick-me-up or a sophisticated brunch accompaniment, this masterclass in cold coffee preparation delivers a smooth, caffeine-rich indulgence with a clean finish.
🥗 Ingredients
The Coffee Base
- 18-20 grams Freshly Roasted Espresso Beans (Fine grind; preferably a medium-dark roast with chocolatey notes)
- 2 ounces Filtered Water (Heated to 200°F (93°C) for brewing)
The Dairy & Sweetener
- 8 ounces Whole Milk (Cold, straight from the refrigerator)
- 1-2 teaspoons Simple Syrup (Optional; adjust to sweetness preference)
- 1/4 teaspoon Vanilla Bean Paste (Optional; for a gourmet aromatic twist)
The Chill Factor
- 1.5 cups Large Ice Cubes (Made from filtered water to prevent off-flavors)
- 3-4 pieces Coffee Ice Cubes (Optional; prevents dilution as the drink sits)
Garnish & Finishing
- 1 pinch Cocoa Powder (For dusting)
- 1 pinch Cinnamon (Optional)
👨🍳 Instructions
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1
Begin by chilling your serving glass (a highball or 12oz glass) in the freezer for at least 5 minutes to ensure maximum temperature retention.
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2
Grind your 18-20 grams of fresh coffee beans to a fine, powdery consistency similar to table salt.
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3
Tamp the coffee grounds firmly and evenly into your espresso portafilter to ensure a uniform extraction.
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4
Pull a double shot of espresso (approximately 2 ounces). The extraction should take 25-30 seconds and result in a rich, hazelnut-colored crema on top.
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5
If using simple syrup or vanilla bean paste, stir it directly into the hot espresso immediately so the heat helps the flavors integrate perfectly.
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6
Fill your chilled glass nearly to the brim with large, solid ice cubes. Using larger cubes is better as they melt slower than crushed ice.
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7
Pour the 8 ounces of cold whole milk over the ice, leaving about an inch of space at the top of the glass.
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8
Slowly pour the espresso shots over the milk. For a beautiful layered 'marbled' effect, pour the coffee over the back of a spoon held just above the milk's surface.
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9
Observe the 'cascade' effect as the dark espresso slowly bleeds into the white milk—this is the hallmark of a well-crafted latte.
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10
Gently stir with a long-handled bar spoon just twice to incorporate the temperatures without completely losing the aesthetic gradient.
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11
Dust the top with a tiny pinch of cocoa powder or cinnamon for an aromatic finish.
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12
Serve immediately with a reusable straw and enjoy the crisp, creamy texture.
💡 Chef's Tips
Always use filtered water for both the coffee and the ice cubes to ensure a clean, crisp taste. If you don't have an espresso machine, use a Moka pot or 1/4 cup of very strong cold brew concentrate. For a creamier texture without extra fat, try shaking the cold milk in a mason jar for 30 seconds before pouring to create 'cold foam'. Avoid adding sugar directly to the cold drink; it won't dissolve properly. Always use a liquid sweetener like simple syrup or agave. To prevent a watery drink, freeze leftover coffee in ice cube trays and use those 'coffee cubes' in your next latte.
🍽️ Serving Suggestions
Pair with a warm, buttery croissant or a pain au chocolat for a classic Parisian breakfast. Serve alongside a slice of lemon poppyseed loaf to contrast the rich coffee notes with bright citrus. Enjoy with a side of almond biscotti for a crunchy, sophisticated afternoon snack. For a brunch setting, serve with a savory avocado toast topped with red pepper flakes. Accompany with a small bowl of mixed berries to cleanse the palate between sips.